All posts by Rachel

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

As regular readers know I often post recipes for one-dish meals or vegetable sides. Here I have combined a side with roasted chicken and potatoes to give you an idea of how I serve often serve those side dishes and to show how a simple meal of roasted chicken thighs and potatoes becomes a little more interesting when teamed with an easy cabbage and bacon sauté.

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

The addition of vinegar keeps the cabbage lovely and crisp.

Serves 4

4 chicken thighs or drumsticks
4 potatoes, scrubbed and halved
olive oil
sea salt
CABBAGE & BACON SAUTE
2 rashers bacon, rind removed, meat chopped
1 small onion, diced
1 tbsp whole-grain mustard
¼ cup apple cider vinegar
1 head cabbage, shredded

1              Preheat oven to 200°C. Place chicken and potatoes in a bowl, drizzle with oil and season with a good grind of salt. Toss to coat with oil and salt. Place chicken and potatoes in a single layer on a baking tray and roast for 45 minutes or until chicken and potatoes are golden and cooked through.

2              Meanwhile prepare and cook sauté. Place bacon and onion in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent and bacon is cooked.

3              Add mustard and vinegar, mix to combine and cook, stirring, for 1 minute. Add cabbage, cover and cook, stirring occasionally, for 5-8 minutes or until cabbage wilts. Serve with chicken and potatoes.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, cabbage: Krismaw Gardens – Hastings; Apple cider vinegar: Te Koha Organics – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Sign Up’.

Other easy roast chicken dishes you might like to try:

Roast Chicken & Cauliflower

Roast Chicken & Cauliflower

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

 

Broad Beans Braised in Olive Oil

Broad Beans Braised in Olive OilOver the last few years I have seen a number of Middle Eastern
recipes for broad beans or fresh fava beans, as they call them, cooked in their pods. I have been dying to try this, but keep seeming to miss the start of the season when the pods are still young and
tender. So when JR came home the other day with first season’s broad beans I knew what I was going to do with them – cook them in their pods, of course. This recipe is my take on one from Delicious
Istanbul
.

Broad Beans Braised in Olive Oil

This dish relies on its simplicity and you really need to seek out young
tender pods, otherwise you will end up with a mouthful of stringiness!

Serves 4

500 g young fresh broad beans in pods
1 medium onion, diced
¼ cup olive oil
2 garlic cloves, thinly sliced
sea salt

1              To prepare broad beans, trim ends and remove strings from both sides – I used a vegetable peeler. Depending on the size cut beans in half. Set aside.

2              Place onion and oil in a deep frying pan with a lid. Place over a low heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and starting to brown. Add garlic and cook,
stirring, for 2-3 minutes.

3              Add broad beans and cook, tossing for 2-3 minutes to coat with oil. Add a good grind of salt and 1-2 cups water – the beans don’t need to be covered with liquid, but there does need to be enough so that they can simmer, add a little more water during cooking, if necessary – cover, bring to simmering and simmer for 25-30 minutes or until beans and pods are very tender. Serve warm, at room temperature or chilled.

Where did the ingredients for this dish come from:
Broad beans: JJ’s Organics – Napier; Onion, garlic: Krismaw
Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Sign Up’.

Other using broad beans you might like to try:

Braised Broad Beans, Leeks & Fennel with Dill

Braised Broad Beans, Leeks & Fennel with Dill

Seared Kingfish with Sesame & Ginger Broad Bean Salad

Seared Kingfish with Sesame & Ginger Broad Bean Salad

 

Spicy Foods Linked to Longevity

Spicy Korean Pork

Spicy Korean Pork

If like me, you love spicy foods you have no doubt read various
reports linking the eating of spicy foods to longevity.

This was a proper study undertaken in China and involved nearly half a million people aged between the ages of 30 and 79 years who consumed spicy food frequently.

A little further research and I found the actual paper which for me makes really interesting reading and reaffirms my love of spicy food can only be a good thing. If you too would like to read the results of this research, click here.

So having read this I will continue adding spice to my meals from a chilli or two in stews and curries to drizzling hot sauce over
scrambled eggs for breakfast and anything that takes my fancy.

Some recipes using chilli you might like to try:

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Sign Up’.

Spinach with Bacon & Mustard Seeds

Spinach with Bacon & Mustard SeedsOh, it does seem as if it is a long cool spring here in Hawke’s Bay and while there are good quantities of asparagus – finally – other spring produce such as strawberries are very slow off the mark!

However, there are lots of lovely spring leafy greens and the tender smaller leaves really are a treat after their larger more mature
winter cousins.

Spinach with Bacon & Mustard Seeds

This is another easy side which makes an interesting side for any number of grilled, roasted, pan-cooked or barbecued proteins. For a mainly
vegetable meal, serve with roasted potato wedges or crusty bread.

Serves 4

2 rashers bacon, rind removed, meat cut into strips
1 small onion, chopped
olive oil
1 tbsp yellow mustard seeds
1 clove garlic, finely chopped
pinch smoked chipotle flake, or to taste
1 bunch spinach, stems removed, leaves roughly chopped

1              Place bacon, onion and a splash of oil in a frying pan, cover and cook, over a medium heat, stirring occasionally, for 8-10 minutes or until bacon is cooked and onion is soft and translucent.

2              Add mustard seeds, garlic and chipotle flake and cook,
tossing, for 1-2 minutes or until fragrant. Add spinach, cover and cook, tossing occasionally, for 4-5 minutes or until spinach wilts.

Where did the ingredients for this dish come from:
Bacon: Holly Bacon – Hastings; Onion, spinach, garlic: Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n
Peppers
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard seeds.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Sign Up’.

Fish, Eggplant & Potato Curry

Fish, Eggplant & Potato CurryThe appearance of eggplant is a sure sign that summer is on the way and while the eggplant that tempted me the other day are not Hawke’s Bay grown they are New Zealand grown so are a
reasonable price as compared to those which we see during winter which are imported and can be extremely expensive – I have seen them at $6 each, needless to say they never make it into my
shopping basket.

Fish, Eggplant & Potato Curry

I usually just serve this with a steamed green vegetable, but you could spoon it over steamed rice.

Serves 4

1 tbsp turmeric
sea salt
500g firm white fish fillets of your choice cut into bite-sized pieces
1 tsp cumin seeds
1 tsp yellow mustard seeds
1 large onion, chopped
2 tbsp grated fresh ginger
vegetable oil
¼-½ tsp chilli powder, or to taste
1 tbsp ground coriander
500g potatoes, scrubbed and cut into wedges
1 medium eggplant, chopped
a good handful of fresh coriander, chopped

1              Place 1 tsp turmeric and a good grind of salt in a bowl and mix to combine. Add fish and toss coat. Cover and set aside while preparing other ingredients.

2              Place cumin and mustard seeds in a small bowl, pour over warm water to just cover and set aside to soak for 10 minutes. Place seed mixture, onion and ginger in a food processor and process to make a thick, smooth paste – adding a little more water, if necessary.

3              Heat a large frying pan over a high heat, add a good splash of oil, reduce heat, add fish and cook for 2-3 minutes each side or until crisp and golden – the fish does not need to be cooked right through at this stage. Remove fish from pan and set aside.

4              Add onion paste, remaining turmeric, chilli powder and ground coriander, cover and cook, stirring occasionally, for 4-5 minutes or until fragrant. Add eggplant and ½ cup water, mix to
combine, cover and cook, stirring occasionally, for 15-20 minutes or until eggplant starts to collapse and forms a thick sauce. Add
potatoes, cover, bring to simmering and simmer, stirring
occasionally, for 15-20 minutes or until potatoes are tender.

5              Add fish to sauce, mix gently to combine, cover and cook, for 3-4 minutes longer or until fish is cooked through. Season to taste with salt. Serve scattered with fresh coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Onion, potatoes: Krismaw Gardens – Hastings; Coriander: JJ’s Organics – Napier; Eggplant: Fresh Pic – Clive; Store Cupboard Ingredients: salt, turmeric, cumin seeds,
mustard seeds, ground coriander, ginger.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

Other recipes using eggplant that you might like to try:

Harissa Eggplant & Potatoes with Cumin Yogurt

Harissa Eggplant & Potatoes with Cumin Yogurt

Eggplant Caponata

Eggplant Caponata

Beef, Eggplant & Coriander Stew

Beef, Eggplant & Coriander Stew

 

Cheesy Potato Stuffed Sausages

Cheesy Potato Stuffed SausagesPotato stuffed sausages have long been a favourite of mine, but when purchased at a café are often a disappointment because they have sat in a warmer too long and the sausages used are not the best quality. These stuffed sausages are not like those disappointing ones that you find in café warmers – use the best quality or your favourite sausage and you and your family are sure to love this causal meal.

Cheesy Potato Stuffed Sausages

My stuffed sausages are fairly rustic because I just smash the potatoes, but for a more elegant dish use creamy mashed potato and pipe it into the slit sausages.

Serves 4

8 thick pork sausages
2 large potatoes, scrubbed and chopped
butter
1 tbsp wholegrain mustard
1 tbsp chopped fresh parsley
8 bacon rashers, cut in half lengthwise
½ cup cheese, grated

1              Preheat oven to 200°C.

2              Fill a large saucepan with water and bring to simmering. Add sausages and simmer for 10 minutes or until sausages are cooked. Remove sausages from water and set aside until cool enough to
handle.

3              Meanwhile, place potatoes in a separate saucepan and cover with cold water. Cover, place over a medium heat and bring to the boil, remove lid and season to taste with salt and cook until
tender. Drain, add a knob butter and mustard, smash. Add parsley and mix to combine. Set aside.

4              Split sausages lengthwise – the slit should go about three-quarters of the way through. Fill split sausages with potato mixture, then wrap each sausage with bacon. Place sausages on a baking tray and sprinkle with cheese.

5              Bake for 20 minutes or until bacon crisps and cheese melts and is golden. Serve immediately with a steamed green vegetable of your choice or a salad of mixed leaves with sauce, relish or chutney on the side.

Where did the ingredients for this dish come from:
Sausages, bacon: Holly Bacon – Hastings; Potatoes, parsley: JJ’s
Organics – Napier; Store Cupboard Ingredients: butter, mustard.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Sign Up’.

Sweet & Sour Silverbeet

Sweet & Sour SilverbeetAt the market last weekend there were beautiful bunches of young spring silverbeet and chard which is lovely after the more mature vegetables of late winter. Serve this easy side with roast or
barbecued chicken, lamb or fish and smashed or mashed potatoes.

Sweet & Sour Silverbeet

On this occasion, I used silverbeet, but  the more colourful rainbow chard also works well.

Serves 4

1 bunch silverbeet or Swiss chard
olive oil
1 onion, sliced
2 garlic cloves, thinly sliced
2 tsp brown sugar
1 tbsp red wine vinegar
sea salt and freshly ground black pepper

1              Trim tough ends from silverbeet stems. Remove leaves from centre stem and set aside. Slice stems and set aside. Place leaves on top of each other to make a stack, then roll up and cut into wide strips.

2              Place silverbeet stems, onion, garlic and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion and stems are tender.

3              Add sugar and silverbeet leaves with a splash water, toss to combine, cover and cook for 6-8 minutes or until leaves wilt.
Remove pan from heat, add vinegar, season with a good grind of salt and black pepper and toss to combine.

Where did the ingredients for this dish come from:
Silverbeet: JJ’s Organics – Napier; Onion, garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: brown sugar, vinegar, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

Other silverbeet and chard sides you might like to try:

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron Broth

Spicy Sautéed Swiss Chard & Onions

Spicy Sautéed Swiss Chard & Onions

 

Hot Honey Marinated Salmon

Hot Honey Marinated SalmonThis easy salmon meal comes together in less than half an hour and while is makes a great family meal it is also an elegant mid-week
dinner party option – fish is such a good choice for when a quick and easy meal is called for.

Hot Honey Marinated Salmon

The exact quantity of hot sauce you use in the marinade is going to
depend on the hotness of your sauce and your taste – on this occasion I used a fairly hot sauce from local artisan grower and producer Orcona Chilllis ‘n Peppers and only needed a teaspoon, but at other times when I have used another sauce I have used as much as a tablespoon.

Serves 4

4 x 150g pieces salmon fillet
sea salt
sliced green onions
HOT HONEY MARINADE
¼ cup honey
1 tsp hot sauce of your choice, or taste
1 clove garlic, finely chopped
1 tsp grated ginger
2 tbsp lemon juice

1              Preheat oven to 200°C.

2              For the marinade, place honey, hot sauce, garlic, ginger and lemon juice in a bowl and mix to combine.

3              Place salmon on a baking tray lined with baking paper and season with a good grind of salt. Brush generously with the
marinade and set aside for 15 minutes or if leaving longer, cover and place in the refrigerator.

4              Bake for 10-15 minutes or until salmon is cooked and flakes when tested with a fork. Serve scattered with green onions.

So tell me, do you serve fish when entertaining mid-week?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Hot Sauce: Orcona Chillis ‘n
Peppers
– Hastings; Honey: The Naked Honey Pot – Taradale; From the garden: lemon; Store Cupboard Ingredients: salt, ginger.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

Other fish dishes which are great for mid-week entertaining:

John Dory with Chickpea Skordalia & Fried Leeks

John Dory with Chickpea Skordalia & Fried Leeks

Slow-cooked Leeks & Fennel with Spinach & Fish

Slow-cooked Leeks & Fennel with Spinach & Fish

Spice Crusted Fish with Eggplant Puree & Tapenade

Spice Crusted Fish with Eggplant Puree & Tapenade

 

Roasted Spiced Potatoes

Roasted Spiced PotatoesThis easy side dish relies on a well stocked spice cupboard – it’s
basically a mix of spices that when combined give a curry flavour. This is such an easy way to jazz up potatoes and gives a simple roast, grilled or pan-cooked meat, chicken or fish meal a real flavour boost.

An added bonus, these roast potatoes fill the house with a
wonderful aroma which will have the family sitting at the table
before you have called them for dinner or if entertaining it
emits a wonderful welcoming scent to greet your guests.

Roasted Spiced Potatoes

The tangy lemon yogurt sauce cools and balances the flavour of the
spices.

Serves 4

2 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric powder
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground cardamom
sea salt and freshly ground black pepper
vegetable oil
500g potatoes, scrubbed and cut into chuncks
LEMON YOGURT SAUCE
½ cup natural yogurt
1 tbsp lemon juice
1 tbsp vegetable oil
sea salt
chopped fresh coriander

1              Preheat oven to 200°C.

2              Place coriander, cumin, turmeric, cloves, cinnamon,
cardamom, a good grind of salt and black pepper and a good splash of oil in a large bowl and mix to combine. Add potatoes and toss to coat with spice mixture.

3              Tip potato mixture onto a baking tray, spread out in a single layer and roast for 30-45 minutes or until potatoes are tender.

4              To make sauce, place yogurt, lemon juice, oil and a good grind of salt in a bowl and mix to combine.

5              To serve, pile potatoes into a serving bowl, pour over yogurt sauce and scatter with coriander.

Where did the ingredients for this dish come from:
Potatoes, fresh coriander: JJ’s Organics – Napier; Yoghurt: Origin Earth – Havelock North; From the garden: lemon; Store Cupboard Ingredients: vegetable oil, ground coriander, cumin, turmeric, cloves, cinnamon, cardamom, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

Other spicy potato dishes you might like to try:

Indian-spiced Smashed Potatoes

Indian-spiced Smashed Potatoes

Spicy Sausage, Potato & Spinach Skillet Dinner

Spicy Sausage, Potato & Spinach Skillet Dinner

Warm Potato, Pea & Radish Salad

Warm Potato, Pea & Radish Salad

 

Roast Chicken & Cauliflower

Roast Chicken & CauliflowerRegular readers know that I love to roast chicken thighs or
drumsticks to give the illusion of a roast chicken dinner without
having to deal with a whole bird – this a great option mid-week or if you are cooking for one or two.

In this dish chicken and cauliflower are simply tossed with salt, black pepper, capers, oil and lemon juice, then roasted together for an easy and flavoursome dinner that is sure to be dinner winner.

Roast Chicken & Cauliflower

Potatoes can also be added to the pan and roasted alongside the chicken and cauliflower.

Serves 4

4 chicken thighs
1 small cauliflower, cut into florets
sea salt and freshly ground black pepper
1 tbsp capers
olive oil
juice 1 lemon
a good handful parsley, chopped

1              Preheat oven to 200°C.

2              Place chicken and cauliflower in a large bowl. Season with a good grind of salt and black pepper. Drizzle with oil and lemon juice, add capers and toss to coat with oil.

3              Tip chicken and cauliflower onto a baking tray lined with
aluminium foil and spread out in a single layer – turning chicken skin-side up. Bake for 45-60 minutes or until chicken and
cauliflower are golden and cooked through. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Cauliflower: Krismaw Gardens – Hastings; Parsley: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients:
capers, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Sign Up’.

Other easy roast chicken dishes you might like to try:

Balsamic Roasted Chicken with Parsnips & Onions

Balsamic Roasted Chicken with Parsnips & Onions

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Chicken, Potato & Five Veg

Chicken, Potato & Five Veg